Ultra-Easy Vegan Taco Salad

Ultra-Easy Vegan Taco Salad #vegan #glutenfree

I went through this crazy taco salad phase a couple of months ago, right around my 27th birthday.

No matter what I prepared for dinner, what marvelous things I baked for the blog, or the fabulous meals we enjoyed at restaurants, all I felt like eating was taco salad.

Instead of shutting out my cravings with a handful of hemp seeds and a protein shake (nothing against these things but averting craving by distracting myself with other foods rarely works) I embraced my love of all things taco salad and tried to come up with healthy taco salad recipes.

Then, just as fast as it had come on, the craving was gone.

The silver lining of it all? I’m crazy skilled in making a bunch of different types of taco salads.

Here’s my favorite…

Ultra-Easy Vegan Taco Salad #vegan #glutenfree

5.0 from 10 reviews
Ultra-Easy Vegan Taco Salad
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A healthy, homemade, quick and easy vegan taco salad recipe. Made with chickpeas instead of nuts, seeds or soy.
Ingredients
Taco "meat"
  • ½ white onion, sliced
  • 3 tablespoons water
  • 1 cup cooked chickpeas
  • 1 teaspoon taco seasoning mix
Guacamole
  • ½ avocado flesh, mashed
  • 1 tablespoon finely diced white onion
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh cilantro
  • Juice from ½ lime
  • Sea salt and freshly ground pepper, to taste
Salad Ingredients
  • 2 cups chopped romaine lettuce
  • 1 tomato, chopped
  • 2 tablespoons salsa
  • 3 (15 grams) corn chips, crumbled
Instructions
  1. Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.
  2. Add chickpeas and taco seasoning and reduce heat to medium. Cook uncovered for another 2-3 minutes, until heated through.
  3. Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.
  4. Pile all of the salad ingredients in a bowl. Top with guacamole and taco "meat".
Notes
This recipe serves 1 person. Feel free to double up on the recipe if you need to feed more.

I used chickpeas because they hold well together when pan-frying. Feel free to use whatever you have on hand. Edamame may be really good, too!

View nutrition information (once on page, scroll down)

tacosalad2

Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.

Add chickpeas and taco seasoning and reduce heat to medium. Cook uncovered for another 2-3 minutes, until heated through.

tacosalad

Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.

Chickpea Vegan Taco Salad

Pile all of the salad ingredients in a bowl. Top with guacamole and taco “meat”.

Chickpea Vegan Taco Salad

I deal with cravings, you deal with cravings.

What are some of the strangest cravings you’ve ever had?

Have you tried to silence your cravings with other things in hopes of shutting them up only for them to get stronger?

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Comments | Leave Your Comment

  1. I just made this! Wow was it good and very filling!.. I thought 1 cup was slightly too many chickpeas but, that’s me..I will be making this again forsure!!! Thanks

  2. Thank you so much for sharing this recipe. I used it for my Cinco De Mayo dinner and it was a hit. My husband ate 3 tacos and he was stuffed! It is always great to find something that is delicious, healthy, and filling on a budget. This recipe is being added to my weekly rotation of meals!

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